Serves 1
Directions
- 1Add cocoa powder to a jar.
- 2Transfer cocoa powder to a bowl.
- 3Add corn oil and mix well.
- 4Add milk and mix until emulsified.
- 5Add low-gluten flour and mix until there are no dry ingredients.
- 6Add egg yolks and mix well.
- 7Add egg whites and sugar to a bowl and whisk until stiff peaks form.
- 8Add 1/3 of the egg whites to the yolk batter and mix well.
- 9Pour the yolk batter back into the egg whites and mix well.
- 10Pour the batter into a baking pan.
- 11Bake at 150 degrees Celsius for 30 minutes.
- 12Cut out shapes from the cooled cake with a mold.
- 13Place the cake pieces into molds.
- 14Add softened cream cheese and sugar to a bowl and mix until smooth.
- 15Add whipped cream and mix well.
- 16Pour in the milk gelatin liquid and mix well.
- 17Divide the cheese batter into 2 portions and add chocolate sauce to one of them. Mix well.
- 18Pour the chocolate cheesecake batter onto the cake slices.
- 19Freeze for 15 minutes and then add the original cheesecake batter.
- 20Refrigerate and then pour on the chocolate crispy.
- 21Refrigerate for another 30 minutes.
Ingredients
- 15 g cocoa powder
- 50 g corn oil
- 65 g milk
- 60 g low-gluten flour
- 55 g sugar
- 5 eggs
- 240 g cream cheese
- 40 g sugar
- 200 g whipped cream
- 60 g milk
- 10 g gelatin
- 40 g chocolate sauce
- 60 g dark chocolate
- 18 g coconut oil
- 18 g peanut crumbs
Equipment
spoonwhiskhand mixerspatulabaking pancookie cuttercake molds
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